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Prep Time:1 hrAdditional Time:45 minsTotal Time:1 hr 45 minsServings:16Yield:16 cupsJump to Nutrition Facts
Prep Time:1 hrAdditional Time:45 minsTotal Time:1 hr 45 minsServings:16Yield:16 cups
Prep Time:1 hr
Prep Time:
1 hr
Additional Time:45 mins
Additional Time:
45 mins
Total Time:1 hr 45 mins
Total Time:
1 hr 45 mins
Servings:16
Servings:
16
Yield:16 cups
Yield:
16 cups
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2tablespoonscoconut oil8cupschopped carrots, peeled sweet potatoes and/or peeled winter squash3cupschopped onions, shallots and/or leeks3cupschopped celery4clovesgarlic, chopped½cupred curry paste2(14 ounce) canscoconut milk6cupswater or unsalted chicken broth7tablespoonslime juice¼cupfish sauce
Cook Mode(Keep screen awake)
Ingredients
2tablespoonscoconut oil
8cupschopped carrots, peeled sweet potatoes and/or peeled winter squash
3cupschopped onions, shallots and/or leeks
3cupschopped celery
4clovesgarlic, chopped
½cupred curry paste
2(14 ounce) canscoconut milk
6cupswater or unsalted chicken broth
7tablespoonslime juice
¼cupfish sauce
DirectionsHeat oil in a large pot over medium-high heat. Add carrots (and/or sweet potatoes or squash), onions (and/or shallots or leeks) and celery. Cook, stirring occasionally, until softened, 20 to 25 minutes. Add garlic and curry paste; cook, stirring often, until fragrant, about 30 seconds. Add coconut milk and water (or broth); bring to a simmer over high heat. Adjust heat to maintain a simmer and cook, stirring occasionally, until the vegetables are very soft, 30 to 40 minutes.Puree the mixture with an immersion blender or in batches in a regular blender until smooth (use caution when blending hot liquids). Return to the pot, if necessary, and add lime juice and fish sauce. Serve hot or let cool completely before refrigerating for up to 4 days or freezing for up to 4 months.TipsTo make ahead: Refrigerate for up to 4 days or freeze for up to 4 months.Originally appeared: EatingWell Magazine, September 2020
Directions
Heat oil in a large pot over medium-high heat. Add carrots (and/or sweet potatoes or squash), onions (and/or shallots or leeks) and celery. Cook, stirring occasionally, until softened, 20 to 25 minutes. Add garlic and curry paste; cook, stirring often, until fragrant, about 30 seconds. Add coconut milk and water (or broth); bring to a simmer over high heat. Adjust heat to maintain a simmer and cook, stirring occasionally, until the vegetables are very soft, 30 to 40 minutes.Puree the mixture with an immersion blender or in batches in a regular blender until smooth (use caution when blending hot liquids). Return to the pot, if necessary, and add lime juice and fish sauce. Serve hot or let cool completely before refrigerating for up to 4 days or freezing for up to 4 months.TipsTo make ahead: Refrigerate for up to 4 days or freeze for up to 4 months.
Heat oil in a large pot over medium-high heat. Add carrots (and/or sweet potatoes or squash), onions (and/or shallots or leeks) and celery. Cook, stirring occasionally, until softened, 20 to 25 minutes. Add garlic and curry paste; cook, stirring often, until fragrant, about 30 seconds. Add coconut milk and water (or broth); bring to a simmer over high heat. Adjust heat to maintain a simmer and cook, stirring occasionally, until the vegetables are very soft, 30 to 40 minutes.
Puree the mixture with an immersion blender or in batches in a regular blender until smooth (use caution when blending hot liquids). Return to the pot, if necessary, and add lime juice and fish sauce. Serve hot or let cool completely before refrigerating for up to 4 days or freezing for up to 4 months.
Tips
To make ahead: Refrigerate for up to 4 days or freeze for up to 4 months.
Originally appeared: EatingWell Magazine, September 2020
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Nutrition Facts(per serving)186Calories13gFat17gCarbs3gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
